Reputation
567
Top tag
Next privilege 1,000 Rep.
See votes, expandable usercard
Badges
4 13 29
Newest
 Constituent
Impact
~194k people reached

Sep
3
comment Did tomato paste come in only one size of can in the 1950s?
+1 Thanks for this, I think that's it. I'm german, and it wasn't obvious to me that "1/2 can" actually would be something meaningful in it's own right, I thought it just meant take half of the contents of a can of size x without knowing what x actually is. That also explains why some other recipes in that book appeared to be a bit "vague" ...
Sep
3
asked Did tomato paste come in only one size of can in the 1950s?
Aug
31
accepted Why do scrambled/fried eggs stick less when cooked with butter instead of oil?
Aug
29
awarded  Scholar
Aug
29
accepted What does gluten “do” in baking?
Aug
29
awarded  Analytical
Aug
29
comment What does gluten “do” in baking?
+1 Thanks for this, there's some interesting points I definetly need to take into account.
Aug
29
comment What does gluten “do” in baking?
+1 Thanks for your comprehensive answer. I missed the other post you linked to when searching for this stuff, probably because it didn't have the tags I looked out for.
Aug
28
answered How to make my meatballs more solid
Aug
28
asked What does gluten “do” in baking?
Aug
27
answered What's a good vegetarian substitute for Worcestershire sauce?
Aug
24
comment Why do scrambled/fried eggs stick less when cooked with butter instead of oil?
Thanks for this, I suspect you may be right re. the "walk away" bit. I'll report our mileage. Re. TV, I currently only get Food Network UK via satellite.
Aug
23
awarded  Vox Populi
Aug
23
awarded  Suffrage
Aug
23
comment The difference between green, red and yellow bell peppers
Appeal-wise, if I did a tomato and lettuce salad and wanted to use peppers with it, I'd go for the yellow one first :)
Aug
23
comment Will botulism growing in my home-canned vegetables pop the lid?
@BaffledCook German wikipedia gives that temperature, but I didn't find it in the english one. The article link given above says 240F, which is about 116°C I think.
Aug
23
revised Why would a blended salad dressing change its color?
tags
Aug
23
answered How warm must dough be in order to rise?
Aug
23
comment How to remove bits of egg shell from a cracked egg?
Tried the "cracking on a flat surface" tip, it definetly works better than cracking on a bowl's edge.
Aug
23
suggested rejected edit on Can I clean enameled cast iron with steel wool?